Polenta Balls with Wild Garlic in Smoky Tomato Sauce

Polenta is made of yellow cornmeal and very popular in Italy. It’s incredibly versatile and can be prepared in pretty much any shape or form, from porridge and pan-fried slices to fries and these little balls. With its mild, neutral flavor, polenta requires strong flavorings, and wild garlic provides just that. When it’s not in season, you can also use a handful of arugula and one or two grated garlic cloves. Polenta bubbles and spits as it cooks, so I recommend using a large saucepan.